Go Back

Easter White Chocolate Fudge

Indulge in this rich and creamy Easter White Chocolate Fudge, perfect for gifting or enjoying as a delightful treat. Each square is adorned with colorful candy-coated chocolate eggs, adding a festive touch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the fudge
  • 3 cups white chocolate chips About 18 ounces
  • 1 can sweetened condensed milk 14 ounces
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans Optional
  • 1 cup pastel candy-coated chocolate eggs Plus extra for topping
  • 1 pinch salt

Method
 

Preparation
  1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease if needed.
  2. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir continuously until melted and smooth, about 3 to 5 minutes.
  3. Remove from heat and stir in the vanilla extract and salt until fully incorporated.
  4. Gently fold in the chopped pecans and 3/4 cup of the pastel candy-coated eggs.
  5. Pour the fudge mixture into the prepared pan and spread evenly. Smooth the top with a spatula. Press the remaining candy-coated eggs on top for decoration.
  6. Refrigerate for at least 2 hours, or until firm.
  7. Lift the fudge from the pan using the parchment overhang and cut into squares with a sharp knife.

Notes

For cleaner slices, wipe the knife clean between cuts or slightly chill the knife before cutting. Store in an airtight container in the refrigerator for up to 1 week. You can substitute chopped almonds or walnuts for pecans if preferred.